The taste of summer often comes right off the grill! This is a very quick lunch or dinner salad that can be easily adapted to whatever you have on hand to grill. If you don’t have shrimp, what about scallops, firm white fish or even a chicken breast? If not pineapple, peaches work well, too! This recipe was adapted from allrecipes.com.
Grilled Shrimp & Pineapple Salad with Hearts of Palm (serves 6)
1-1/2 pound large shrimp, peeled and deveined
1 tablespoon olive oil
¼ teaspoon crushed red pepper flakes
2 cloves garlic, minced
½ fresh pineapple, peeled, cored and cut lengthwise into 4-6 slabs
12 cups mixed field greens
6 tablespoons fresh basil, chopped
1/3 cup extra virgin olive oil
¼ cup white balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon Kosher or sea salt
¼ teaspoon freshly ground pepper
1 can hearts of palm, sliced ¼ inch thick
Heat grill to medium/indirect heat. Mix shrimp with olive oil, red pepper flakes and garlic. Place in a grill basket or on skewers. Place shrimp and pineapple on the grill. Turn after 4 minutes to cook 4 minutes more. Remove from grill.
Whisk together olive oil, vinegar, mustard, salt and pepper. Mix in basil. Toss greens with dressing and distribute evenly amongst 6 salad plates. On top of the greens, arrange pineapple, shrimp and hearts of palm. Enjoy!